I never gave cauliflower much of a chance until I shared an apartment with my dear friend, Erjona, a few years ago.
She's pretty much the queen of veggies. If she had her druthers, I'm convinced that she'd wake up and eat roasted eggplant, kalamata olives and a slice of really good feta cheese for breakfast. For lunch, she might enjoy a bowl of pumpkin soup and for dinner, a lovely salad with apple, carrots and cranberries.
So when she decided to roast cauliflower for the first time a few years back, I remained skeptical, but open to the concept. She is, as I mentioned, the veggie queen.
Nonetheless, I couldn't get away from my feeling that cauliflower is the ugly stepsister to broccoli, which I adore. Same shape and texture. Different color and radically different in taste (i.e. broccoli is vibrant and cauliflower is bland).
But as you might have anticipated, I was pleasantly surprised with Erjona's culinary work. With a few simple flavor-inducing additions, cauliflower can be quite a treat. I've got to learn to be less judgmental!
I leave you with this pan-roasted cauliflower recipe from fresh365. Erjona's required a bit of vinegar, but this recipe is, as I remember, pretty close to her original.